Tuesday, March 3, 2015

This is a raw, fresh apple pie with a low carb flourless crust. The crust seen in the photo above is not the same crust as the recipe below. To me it was a disaster and took away from the delicious filling inside. It was just too thick and too dense and chewy with all the dates in it. It makes great cookies with dates and nuts mixed together, but I like my crusts a little drier. I use unsoaked almonds for that reason, but you can use soaked.

In a food processor, process the almonds and the salt together until you get a dry almond meal (do not overprocess). Add the Agave and Coconut Butter and pulse just enough to incorporate them until it is well mixed. It will look like coarse wet sand. Take this mixture and press it into a pie dish that’s been greased with a bit of coconut oil. Press firmly into the bottom and sides, smoothing it out. Chill in the fridge to set while you make the filling.

I often say coconut oil and coconut butter interchangeably, as they mean the same thing. Whenever I say coconut butter I mean coconut oil, the same product. At warm temperatures it becomes a clear liquid, and at cooler tempertures it is solid like a butter, yet it is still fiberless. It is not a coconut meat concentrate that is sometimes referred to as coconut butter.

Peel and slice the apples in thin slices and then chop in small cubes. In a large mixing bowl, toss the apples with the cinnamon and nutmeg. Pour the Sweet Sauce over the apples and toss again with a large spoon. Scoop the mixture into the pie shell and smooth it out.

Place all the above ingredients in a food processor and pulse a few times, leaving it chunky. Sprinkle it over the apple filling, and garnish with pomegranate arils (optional).

Either put the entire pie in a dehydrator for 2 hours or Preheat oven to 200 degrees for 30 min and then turn it off. Place the pie in the oven with it off for 1 hour. That is if you want to keep it raw. It can also be baked. If you bake it do it at 350 F for 25-30 minutes without the topping, and then add the topping and bake 15-20 minutes more.